Sunday, April 17, 2011

A delicious and easy egg dish that I made today for Sunday breakfast. This frittata would be perfect for Easter breakfast or brunch, Mother's Day or even a light dinner. Enjoy this frittata full of zucchini, red pepper, feta cheese (also has parmesan in it too!) anytime of year.

2. Add the eggs to a large mixing bowl and beat them with a fork until they are broken up. Then add half of the parmesan cheese and 2 tablespoons of the olive oil.

3. Heat the remaining olive oil (2 tablespoons) in an oven proof pan over medium heat. Add the zucchini and peppers and stir them until they are cooked through and wilted.

4. Pour the eggs into the pan with the cooked zucchini and peppers. Add a few pinches of salt and pepper. Cook the eggs on the stove top for one more minute. Scatter the remaining parmesan cheese and the feta on top and place in oven. Broil it for about 1 minute. Shake the pan to make sure the eggs are set. If not, broil for one minute more. Remove from the oven, cut in wedges and serve.

Enjoy!

Mom's Cooking Club Lesson: A frittata starts on the stove top and then is finished in the oven. Make sure to use an ovenproof skillet that can handle broil temperatures.

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Hi and welcome to Mom's Cooking Club! This is my small place where I like to share recipes, ideas and tips. I am not a gourmet cook. I'm just a home cook who loves to make simple, easy & delicious meals for my family. I'm always trying new recipes to add variety and keep everyone's tastebuds happy. In the process, I'm teaching my twin teenage daughters the basics of cooking & to have fun in the kitchen. So, thanks for visiting and welcome to the club!